Speculoos & Salted Caramel Homemade Ice Cream
Serves 4-6 | Freeze for 6 hours | with Speculoos Biscuit Crumb
Made with salted caramel sauce and topped with Speculoos biscuit crumb, this homemade ice cream is sure to impress guests!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
20 grams
Cornflour
450 grams
Creme Fraiche
(Contains Milk)
80 grams
Salted Caramel Sauce
(Contains Milk)
125 grams
Speculoos Biscuit Crumb
(Contains Cereals containing gluten, Soya May contain Milk)
397 grams
Condensed Milk
(Contains Milk)
Nutritional information
Utensils
Instructions
a) In a medium saucepan off the heat, whisk together the cornflour, creme fraiche and salted caramel sauce.
b) Bring the mixture to the boil on medium-high heat, then reduce to a simmer, whisking constantly, until the mixture has thickened, 7-8 mins.
c) Pop the thickened creme fraiche mixture into a medium bowl, cover and refrigerate until completely cool, 1.5-2 hours.
a) Once completely cooled, using an electric whisk, whip the creme fraiche mixture on high until it forms stiff peaks, 4-5 mins.
b) Reduce the whisk speed to medium, then slowly pour in the condensed milk until fully combined.
a) Pour one third of the mixture into an appropriately sized container, then sprinkle over one third of the speculoos crumb.
b) Pour in half the remaining mixture then sprinkle over half the remaining speculoos crumb.
c) Pour in the remaining mixture, then sprinkle over the remaining speculoos crumb. Pop the ice cream mixture into the freezer until frozen, 6-8 hours.
d) Take the ice cream out of the freezer for 10-15 mins before scooping into serving bowls.
Enjoy!
